Dangke
| Place of origin | Indonesia |
|---|---|
| Region or state | South Sulawesi |
| Main ingredients | Water buffalo and cow milk |
| Dangke | |
|---|---|
| Country of origin | Indonesia |
| Region | South Sulawesi |
| Source of milk | Water buffalo and cow milk |
| Texture | Soft |
Dangke is a type of cheese produced in South Sulawesi, Indonesia, especially in Enrekang, Baraka, Anggeraja, and Alla districts. Dangke is processed by boiling fresh buffalo milk with sliced papaya leaves, stems, or unripe papaya fruits. Dangke is typically soaked in a brine solution overnight before being wrapped with banana leaves for masking the bitter taste caused by the addition of papaya leaves.[1]
Dangke can be served directly as a high-protein side dish or processed into other food variations such as grilled dangke, stir-fried dangke, dangke crackers and others.
See also
Other Indonesian cheeses:
- Dali ni horbo
- Edam
- Gouda
- Litsusu cologanti
References
- ^ Surono, Ingrid S. (2015). Traditional Indonesian dairy foods (PDF). Asia Pacific Journal of Clinical Nutrition. p. 26. Archived from the original (PDF) on December 30, 2016. Retrieved April 25, 2018.
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